ArticleFood chemistry: X2025
Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Comparative Analysis of Polysaccharides from Chicory Roots and Aerial Parts Reveals Comparable Cytoprotective Effects Associated with MAPK/NF-κB Signaling.International journal of molecular sciences · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chicory polysaccharides (CIP) were efficiently extracted by a compound enzyme-ultrasound method optimized via response surface analysis, achieving a yield of 56.47 %-notably higher than enzyme- or ultrasound-only extraction. Structural analyses (FT-IR, XRD, SEM, DSC, TGA) confirmed that the process preserved CIP integrity while enhancing thermal stability and rheological properties. When incorporated into fermented milk, CIP improved lactic acid bacteria viability, water-holding capacity, and viscosity in a fat-dependent manner, while supplementation at 2-3 % significantly enhanced antioxidant activity during storage. Sensory evaluation and free amino acid/taste activity analyses further showed that 3 % CIP achieved optimal texture, flavor balance, and consumer acceptability. These results demonstrate that CEUE-derived CIP can serve as a multifunctional dairy ingredient, simultaneously improving physicochemical quality, sensory profile, and health-promoting potential of fermented milk.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.